CN104026423A - Composite modifier and preparation method and application thereof - Google Patents
Composite modifier and preparation method and application thereof Download PDFInfo
- Publication number
- CN104026423A CN104026423A CN201410241386.5A CN201410241386A CN104026423A CN 104026423 A CN104026423 A CN 104026423A CN 201410241386 A CN201410241386 A CN 201410241386A CN 104026423 A CN104026423 A CN 104026423A
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- China
- Prior art keywords
- modifying agent
- composite
- noodles
- composite modifying
- salt
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- 239000002131 composite material Substances 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000003607 modifier Substances 0.000 title abstract 5
- 235000012149 noodles Nutrition 0.000 claims abstract description 85
- 235000013312 flour Nutrition 0.000 claims abstract description 33
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 22
- 239000000661 sodium alginate Substances 0.000 claims abstract description 22
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 18
- 239000010452 phosphate Substances 0.000 claims abstract description 18
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 18
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 18
- 244000090599 Plantago psyllium Species 0.000 claims abstract description 16
- 235000010451 Plantago psyllium Nutrition 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 58
- 238000000034 method Methods 0.000 claims description 23
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- 239000010419 fine particle Substances 0.000 claims description 8
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- 238000010411 cooking Methods 0.000 abstract description 4
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 16
- 238000005516 engineering process Methods 0.000 description 9
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- 238000002474 experimental method Methods 0.000 description 4
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- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
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- -1 polysaccharide carbohydrate Chemical class 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
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- WZYRMLAWNVOIEX-BGPJRJDNSA-N 3,6-anhydro-D-galactose Chemical compound O=C[C@H](O)[C@H]1OC[C@@H](O)[C@@H]1O WZYRMLAWNVOIEX-BGPJRJDNSA-N 0.000 description 1
- DCQFFOLNJVGHLW-UHFFFAOYSA-N 4'-Me ether-Punctatin+ Natural products O1C(O)C(O)C2OCC1C2O DCQFFOLNJVGHLW-UHFFFAOYSA-N 0.000 description 1
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- 206010011224 Cough Diseases 0.000 description 1
- AEMOLEFTQBMNLQ-DTEWXJGMSA-N D-Galacturonic acid Natural products O[C@@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-DTEWXJGMSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 244000025221 Humulus lupulus Species 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000013557 Plantaginaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 230000002378 acidificating effect Effects 0.000 description 1
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- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 1
- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical compound C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- QSKWJTXWJJOJFP-UHFFFAOYSA-N chloroform;ethoxyethane Chemical compound ClC(Cl)Cl.CCOCC QSKWJTXWJJOJFP-UHFFFAOYSA-N 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- WZYRMLAWNVOIEX-UHFFFAOYSA-N cinnamtannin B-2 Natural products O=CC(O)C1OCC(O)C1O WZYRMLAWNVOIEX-UHFFFAOYSA-N 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
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- 210000003932 urinary bladder Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a composite modifier used in noodles and a preparation method and application of the composite modifier. The modifier comprises following components in weight percent: 11-13% of sodium alginate, 2-4% of carrageenan, 3-7% of psyllium seed gum, 4-6% of sodium polyacrylate, 3-5% of composite phosphate, and 70-74% of salt. The composite modifier has the characteristics of good solubility and miscibility, high safety, convenience in use and rich nutrition, and can improve the processing and cooking performances of the noodles, thereby having broad market prospect in noodles and other flour products.
Description
Technical field
The present invention relates to technical field of food additives, particularly relate to a kind of composite modifying agent and its preparation method and application.
Background technology
Noodles are one of traditional staple foods of China people, have very long history, especially in the food configuration of the northern area of China, occupy extremely important status.The surface making process technology of China is imported Japan at Sui-Tang bines, roll-in noodle machine was made by Japan in 1883 subsequently, and the progress of dry technology, there is the production of industrialization vermicelli, and vermicelli production development till now, technique is basic trend maturation, and equipment manufacturing technology has also reached advanced level.Not only make noodles move towards large-scale industrialization production by traditional manual operations, and to a certain degree solved preservation problem, this is the important breakthrough in face history processed, is also the successful example of traditional food suitability for industrialized production.In addition the wheaten food of different regions also has different titles, for example: Pekinese's dragon whiskers noodles, fried bean sauce; The noodle served with thick gravy in Jinan; The Fushan hand-pulled noodles in Shandong; The facet in Peng Lai; The pig's intestines & blood with hot sauce face in Guizhou; The noodles with minced pork and winter bamboo shoots of Qishan; The stewed noodles in Henan, muddled noodles, handmade noodles leaf, slurry noodles, drain the pasta, and boil in water for a while, then dress with soy, vinegar, etc. a pot face, halogen face etc.; The clear soup beef noodle in Lanzhou; The plande noodles in Shanxi; The zheganmian in Wuhan; The noodles in a simple sauce in Shanghai; The Sichuan noodles in Sichuan; The draining the pasta of Hong Kong, automobile boy's face, shrimp-roe face etc.; The wonton & noodles in Guangzhou; Hanker's Noodle Soup, Taiwan Style, the beef noodle etc. in Taiwan; The dragon whiskers noodles in Hebei, strength face king; The plate face in Anhui etc.But these noodles are all on the basis of traditional noodles, carry out the improvement of technique and taste and obtain, and therefore want to keep the Optimality of sensory of noodles, first will ensure the quality of original noodles.The good cooking quality of noodles mainly comprises: the noodles strip-breaking rate that boils is few, dissolution rate is low, glutinous tooth, bite foot, tensile elasticity is good, noodle color is bright, smooth good to eat etc.In quality, also there is certain defect in the made noodles of Plain flour of common China, for improving mouthfeel, improving processability and conservatory needs, in noodles processing, usually add colloid to strengthen the processing characteristics of dough and to improve the features such as noodles edibility.Add various auxiliary materials and can effectively improve its quality, each auxiliary material is mainly and flour effect to improve the biceps of flour and the network structure of protein.But noodle improver in the past improves poor effect mostly, and be simple increase elasticity, reduction strip-breaking rate, improve effect more unilateral, can not strengthen the nutritive value of noodles.
Summary of the invention
Object of the present invention is exactly to provide a kind of composite modifying agent and its preparation method and application for the defect of above-mentioned existence.Composite modifying agent of the present invention has effectively overcome noodles strip-breaking rate in noodles application and dissolution rate is high, bad etc. the undesirable feature of tensile elasticity.In composite modifying agent of the present invention, the elder generation such as sodium alginate, carragheen, psyllium seed gum, Sodium Polyacrylate, composite phosphate, salt carries out respectively after ultramicro grinding at normal temperatures, in batch mixer or fluid bed, evenly mix, then carry out certain roll or pulverization process changes into and has been difficult for dirt, the easy fine particle shape composite modifying agent that disperses.This composite modifying agent has the characteristics such as dissolubility is good, Combination is good, safe, easy to use, nutritious, can improve processing and the cooking characteristic of noodles, therefore in noodles and other Flour product, all can have wide market prospects.
A kind of composite modifying agent of the present invention and its preparation method and application technical scheme is that this composite modifying agent comprises following composition by weight: sodium alginate 10-15%, carragheen 1-5%, psyllium seed gum 3-7%, Sodium Polyacrylate 3-8%, composite phosphate 1-8%, salt 65-75%.
Further, a kind of composite modifying agent, comprises following composition by weight: sodium alginate 11-13%, carragheen 2-4%, psyllium seed gum 4-6%, Sodium Polyacrylate 4-6%, composite phosphate 3-5%, salt 70-74%.
Preferably, a kind of composite modifying agent, comprises following composition by weight: sodium alginate 12%, carragheen 3%, psyllium seed gum 5%, Sodium Polyacrylate 5%, composite phosphate 5%, salt 70%.
A kind of composite modifying agent, comprises following composition by weight: sodium alginate 11%, carragheen 4%, psyllium seed gum 6%, Sodium Polyacrylate 6%, composite phosphate 3%, salt 70%.
The preparation method of described a kind of composite modifying agent, each batching is carried out respectively after ultramicro grinding at normal temperatures, in batch mixer or fluid bed, evenly mix, then carry out certain roll or pulverization process changes into and has been difficult for dirt, the easy fine particle shape composite modifying agent that disperses.
The average grain diameter of composite modifying agent is 0.5-1.0mm.
Described a kind of composite modifying agent is in the application of preparing in noodles.
The addition of this composite modifying agent is the 2-4% of flour by weight.
Composite modifying agent add method to have directly to mix with flour or indirect water-soluble after, then join together with water and in flour, carry out noodle production.The concrete technology flow process of noodle production is: supplementary material processing-and face-slaking-compressing tablet-slitting moulding-dry-finished product.
A kind of composite modifying agent in noodles and its preparation method and application beneficial effect that is applied to of the present invention is: composite modifying agent of the present invention compositely can reach synergistic function by scientific and reasonable, reduces noodles strip-breaking rate, dissolution rate.Improve noodles organoleptic quality and texture quality simultaneously, increased the nutrition of noodles, make the health-caring function of noodles obtain reinforcement.In composite modifying agent of the present invention, the elder generation such as sodium alginate, carragheen, Sodium Polyacrylate, psyllium seed gum, composite phosphate, salt carries out respectively after ultramicro grinding at normal temperatures, in batch mixer or fluid bed, evenly mix, then carry out certain roll or pulverization process changes into and has been difficult for dirt, the easy fine particle shape composite modifying agent that disperses.This composite modifying agent has the characteristics such as dissolubility is good, Combination is good, safe, easy to use, nutritious, can improve processing and the cooking characteristic of noodles, therefore in noodles and other Flour product, all can have wide market prospects.
Sodium alginate has another name called sodium alginate, seaweed gel, algin, alginates, is by the natural polysaccharide carbohydrate extracting in sea-tangle.Sodium alginate is white or flaxen powder, because of viscosity variable grain degree also difference, it is odorless, tasteless (a little with extra large fishy smell) almost, be insoluble to ethanol, ether chloroform and acid, it is hydrophilic macromolecule, water and ability are strong, have hygroscopicity, the thick colloidal gel of water-soluble formation.Sodium alginate and Protein formation soluble complexes, increase viscosity, can CKIs matter precipitation, can also form fiber and film, and easily common molten with protein, pectin, sucrose, glycerine etc.The hydrability of sodium alginate makes its caking property that can improve goods tissue in vermicelli, bean vermicelli, ground rice are made, makes that its pulling force is strong, flexibility large, reduces and break end etc., particularly more obvious to the lower flour effect of gluten content.
Carragheen passes through α-1 by galactolipin sulfate or non-sulfuric acid base and 3,6-Anhydrogalactose, and 3 glycosidic bonds and β-Isosorbide-5-Nitrae key are alternately formed by connecting, upper with 1 sulfate at 1, the 3 D galactose unit C4 connecting.Molecular weight is more than 200,000.Carragheen can strengthen gluten biceps for noodles, and starch is spilt in protein network structure more equably, improves gluten tensile force.Thereby reinforcing network structure, increases the hardness of noodles, and viscoplasticity is better, thereby noodles are not easily broken, and in digestion process, because flour is by protein and the firmly combination of colloid network structure, therefore, dissolution rate is less.
Sodium Polyacrylate can strengthen the cohesive force of the mucedin in flour, amylum grain is better penetrated in the network structure of protein in conjunction with disperseing, the densification of formation quality, stable dough colloid, with protein improved effect protein structure, strengthen the elasticity of dough, improve institutional framework, improve dough stretch-resistance, make more strength road of noodles.
Plantain seed is the mature seed before Plantaginaceae herbaceos perennial car or before flatcar.Reality, frog clothing, pig ear tassel before another name car, benevolence etc. at the moment.Contain volume mucus, plantenolic acid, butanedioic acid, gland fat purine and choline etc., another fatty oil (having palmitic acid, stearic acid, arachidic acid, linoleic acid, leukotrienes etc. in oil), contains acid mucopolysaccharide plantain seed glycan, plantasan, a small amount of Cobastab and A sample material in mucus.Plantain seed, Gan Erhan, enters lung, bladder, small intestine, kidney, Liver Channel.There is promoting diuresis for stranguria, removing heat to brighten vision.For difficult urination, drench the puckery pain of drop, red eye, swell pain, blurring of vision, summer heat damp diarrhea, cough with lung heat's function.Its active ingredient is plantasan, (Plant asa is n) acidic polysaccharose mucilaginous substance to plantasan, by D-wood sugar, L-arabinose, D-galacturonic acid, L-rhamnose, D-galactolipin, be combined into the molecular proportion of (15: 3: 4: 2: 0. 5).By prior art means as water extraction method extract plantasan there is " pseudoplastic behavior ", plantasan has good compatibility to NaCl, Ca2+ has significant thickening effect to plantasan solution.In addition, plantasan solution has good anti-degradation property, and plantain seed has the advantageous properties such as glue high viscosity, salt tolerant, alkaline-resisting, anti-degradation property be good, also has whole intestines defaecation, reduces blood fat, regulates the biologically actives such as blood sugar.With carragheen of the present invention, sodium alginate,, Sodium Polyacrylate and composite phosphate and salt has good synergy, can make that the noodles strip-breaking rate that boils is few, dissolution rate is low, glutinous tooth, bite foot, tensile elasticity is good, noodle color is bright, smooth good to eat.
Composite phosphate has improving effect to noodles, can strengthen viscoplasticity and the toughness of noodles, makes noodles cannot not boil mixedly soup for a long time; Simultaneously in flour, also can make face flexible more with salt, also be difficult for well-donely when boiling, mouthfeel is also better.
Composite modifying agent of the present invention is by the two or more natural or artificial synthetic compound rear uses of food additives, to reach the additive of synergistic function.Carragheen, sodium alginate, psyllium seed gum, Sodium Polyacrylate and composite phosphate and salt are joined and in flour, makes noodles.Can bring into play the complementarity of each material, thus system noodle quality and mouthfeel be easy to be accepted.This composite modifying agent contains more salt simultaneously, and manufacture craft is simple, and therefore cost is lower, is easy to promote the use of.
Wheat flour poor several making noodle qualities is added to composite modifying agent of the present invention in proportion and make noodles, do simultaneously and do not add composite modifying agent control group.The noodles of the optimum formula made obtaining by experiment of single factor and orthogonal experiment, wherein sense organ promotes 17%, strip-breaking rate and dissolution rate reduce respectively 55.6%, 41.7%, and hardness, elasticity, recovery, chewiness have improved respectively 26.8%, 43.5%, 25.4%, 40.1%.Illustrate that composite modifying agent has significant improving effect to noodle quality.
detailed description of the invention:
In order to understand better the present invention, describe technical scheme of the present invention in detail with instantiation below, but the present invention is not limited thereto.
Embodiment 1
| Sodium alginate | 12g |
| Carragheen | 3g |
| Psyllium seed gum | 5g |
| Sodium Polyacrylate | 5g |
| Composite phosphate | 5g |
| Salt | 70g |
The preparation method of this composite modifying agent, each batching is carried out respectively after ultramicro grinding at normal temperatures, in batch mixer or fluid bed, evenly mix, then carry out certain roll or pulverization process changes into and has been difficult for dirt, the easy fine particle shape composite modifying agent (average grain diameter 1.0mm) that disperses.
Described a kind of composite modifying agent is in the application of preparing in noodles, and by weight, addition is flour 4%.
Composite modifying agent add method to have directly to mix with flour or indirect water-soluble after, then join together with water and in flour, carry out noodle production.The concrete technology flow process of noodle production is: supplementary material processing-and face-slaking-compressing tablet-slitting moulding-dry-finished product.The poor wheat flour of certain making noodle quality is added to this composite modifying agent in proportion and prepare noodles sample A.
Embodiment 2
| Sodium alginate | 11g |
| Carragheen | 4g |
| Psyllium seed gum | 6g |
| Sodium Polyacrylate | 6g |
| Composite phosphate | 3g |
| Salt | 70g |
The preparation method of this composite modifying agent, each batching is carried out respectively after ultramicro grinding at normal temperatures, in batch mixer or fluid bed, evenly mix, then carry out certain roll or pulverization process changes into and has been difficult for dirt, the easy fine particle shape composite modifying agent (average grain diameter 0.5mm) that disperses.
By weight, addition is flour 3%.
Composite modifying agent add method to have directly to mix with flour or indirect water-soluble after, then join together with water and in flour, carry out noodle production.The concrete technology flow process of noodle production is: supplementary material processing-and face-slaking-compressing tablet-slitting moulding-dry-finished product.The poor wheat flour of certain making noodle quality is added to this composite modifying agent in proportion and prepare noodles sample B.
Embodiment 3
| Sodium alginate | 13g |
| Carragheen | 2g |
| Psyllium seed gum | 6g |
| Sodium Polyacrylate | 4g |
| Composite phosphate | 4g |
| Salt | 71g |
The preparation method of this composite modifying agent, each batching is carried out respectively after ultramicro grinding at normal temperatures, in batch mixer or fluid bed, evenly mix, then carry out certain roll or pulverization process changes into and has been difficult for dirt, the easy fine particle shape composite modifying agent (average grain diameter 1.0mm) that disperses.
Addition is 2% of flour.
Composite modifying agent add method to have directly to mix with flour or indirect water-soluble after, then join together with water and in flour, carry out noodle production.The concrete technology flow process of noodle production is: supplementary material processing-and face-slaking-compressing tablet-slitting moulding-dry-finished product.The poor wheat flour of certain making noodle quality is added to this composite modifying agent in proportion and prepare noodles sample C.
Embodiment 4
| Sodium alginate | 12.5g |
| Carragheen | 2.5g |
| Psyllium seed gum | 5g |
| Sodium Polyacrylate | 5.5g |
| Composite phosphate | 4.5g |
| Salt | 70g |
The preparation method of this composite modifying agent, each batching is carried out respectively after ultramicro grinding at normal temperatures, in batch mixer or fluid bed, evenly mix, then carry out certain roll or pulverization process changes into and has been difficult for dirt, the easy fine particle shape composite modifying agent (average grain diameter 0.5mm) that disperses.
Addition is 4% of flour.
Composite modifying agent add method to have directly to mix with flour or indirect water-soluble after, then join together with water and in flour, carry out noodle production.The concrete technology flow process of noodle production is: supplementary material processing-and face-slaking-compressing tablet-slitting moulding-dry-finished product.The poor wheat flour of certain making noodle quality is added to this composite modifying agent in proportion and prepare noodles sample D.
Certain wheat flour is not added to composite modifying agent and make noodles sample control group.Comparing data is as shown in table 1:
Table 1
。
The noodles of the optimum formula made obtaining by experiment of single factor and orthogonal experiment, wherein sense organ on average promotes 17%, strip-breaking rate and dissolution rate reduce respectively 55.6%, 41.7%, and hardness, elasticity, recovery, chewiness have on average improved respectively 26.8%, 43.5%, 25.4%, 40.1%.Illustrate that composite modifying agent has significant improving effect to noodle quality.
Claims (8)
1. a composite modifying agent, is characterized in that, comprises following composition by weight: sodium alginate 10-15%, carragheen 1-5%, psyllium seed gum 3-7%, Sodium Polyacrylate 3-8%, composite phosphate 1-8%, salt 65-75%.
2. a kind of composite modifying agent according to claim 1, is characterized in that, comprises following composition by weight: sodium alginate 11-13%, carragheen 2-4%, psyllium seed gum 4-6%, Sodium Polyacrylate 4-6%, composite phosphate 3-5%, salt 70-74%.
3. a kind of composite modifying agent according to claim 1, is characterized in that, comprises following composition by weight: sodium alginate 12%, carragheen 3%, psyllium seed gum 5%, Sodium Polyacrylate 5%, composite phosphate 5%, salt 70%.
4. a kind of composite modifying agent according to claim 1, is characterized in that, comprises following composition by weight: sodium alginate 11%, carragheen 4%, psyllium seed gum 6%, Sodium Polyacrylate 6%, composite phosphate 3%, salt 70%.
5. the preparation method of a kind of composite modifying agent as claimed in claim 1, it is characterized in that, each batching is carried out respectively after ultramicro grinding at normal temperatures, in batch mixer or fluid bed, evenly mix, then carry out certain roll or pulverization process changes into and has been difficult for dirt, the easy fine particle shape composite modifying agent that disperses.
6. the preparation method of a kind of composite modifying agent according to claim 5, is characterized in that, the average grain diameter of composite modifying agent is 0.5-1.0mm.
7. a kind of composite modifying agent as claimed in claim 1 is in the application of preparing in noodles.
8. a kind of composite modifying agent according to claim 7, in the application of preparing in noodles, is characterized in that, the addition of this composite modifying agent is the 2-4% of flour by weight.
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| CN105192487A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Noodle modifying agent |
| CN105237286A (en) * | 2015-09-11 | 2016-01-13 | 生之道生态农业科技股份有限公司 | Functional biological soil conditioner and preparation method thereof |
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| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN101513201A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Frozen wheaten food modifying agent |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
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| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN101513201A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Frozen wheaten food modifying agent |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105237286A (en) * | 2015-09-11 | 2016-01-13 | 生之道生态农业科技股份有限公司 | Functional biological soil conditioner and preparation method thereof |
| CN105192487A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Noodle modifying agent |
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